Crockpot Cranberry Chicken Thighs
A festive, effortless slow-cooked chicken dish with a tangy cranberry sauce that keeps the thighs juicy and flavorful, perfect for weeknight dinners or holiday gatherings.
Ingredients
Main Ingredients
- 4 pieces chicken thighs (bone-in, skin-on preferred) Bone-in, skin-on thighs are recommended for flavor.
- 1 cup cranberry sauce Jellied or whole-berry both work.
- 1/2 cup chicken broth Substitute water + bouillon if needed.
- 1 tablespoon soy sauce Low-sodium soy sauce works fine.
- 1 tablespoon brown sugar Or maple syrup for a deeper flavor.
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cranberries and herbs for garnish (optional)
Instructions
Preparation
- Arrange the four chicken thighs in the crockpot in a single layer, skin-side up if using skin-on thighs. Season lightly with salt and pepper.
- In a medium bowl, whisk together the cranberry sauce, chicken broth, soy sauce, brown sugar, garlic powder, and a pinch of salt and pepper until smooth.
- Pour the sauce evenly over the chicken, spooning some sauce over each piece to coat.
Cooking
- Cover and cook on low for 6–8 hours, or on high for 3–4 hours. The chicken is done when it reaches 165°F (74°C) and the meat is tender and pulls away easily from the bone.
- Carefully remove thighs to a serving platter. If you prefer a thicker glaze, transfer the sauce to a saucepan and simmer 5–8 minutes until reduced and glossy, then spoon over the chicken.
Serving
- Garnish with fresh cranberries and chopped herbs before serving, if desired.
Notes
Boneless thighs cook faster and may dry slightly faster; reduce high setting cook time by ~30 minutes. For a gluten-free version, swap tamari or coconut aminos for soy sauce.